Rosemary Bread

PFF: Homemade Rosemary Bread

Rosemary bread is a special treat from the local bakery, often paired with a hearty stew or soup.  It is a rare delight, and one that I wanted to recreate at home in the event that I wanted Rosemary bread on a day other than Wednesday.

So I searched about on Pinterest and found a recipe from Brit + Co.  I am naturally skeptical, as if I weren’t, this segment wouldn’t be called Pinterest Find or Fail.  Maybe it would be called EOTIIT, or Everything on the Internet is True!

Since I haven’t used my beautiful Kitchen Aid mixer in just about forever, I decided to hook up the bread hook and go to town.

In retrospect, and looking at the recipe to write this, it seems that I only followed it loosely.  Like barely at all.

Homemade Rosemary Bread

  • 1 pkt yeast + 1 c warm water (check your yeast packet for best temperature range) + 2 tsp sugar
    • Mix this together and set aside for about 15 minutes or until it gets a bit bubbly.
  • 2 1/2 c flour + more for kneading and other bready stickiness + 1/2 tsp salt + 1 tsp fresh chopped rosemary
    • Place in mixer and pour in yeast/water mixture, turn on low or mix together with wooden spoon.
    • Once integrated, flour a surface and your hands and pull from the bowl, knead gently.
    • Wash the bowl and oil with olive oil.
    • Form into a ball, place into bowl and cover.
    • Set in a warm place for around 2 hours or until the dough has doubled in size.
  • 1/2 tsp kosher salt + 1/2 tsp pepper + 1 tsp fresh chopped rosemary
    • After dough has risen, punch it down.  Form back into ball.
    • Oil the bread with olive oil, and add the salt, pepper and rosemary to the top.
    • Let rest while the oven preheats.
  • Preheat oven to 375F and bake for 25-30 minutes or until internal temp is 200F.  If you like a better crust, you can spray with water in the middle of baking.

Enjoy your bread warm and buttery with your stew or soup.  We have also taken the dough and made into hamburger buns and flattened it for pizza dough.  It is very versatile and makes any dish it is a part of that much better.

I hope you enjoy this and please let me know your experiences in the comments!


Marie Wheeler